You can use 2 cups fresh or frozen corn instead of canned without adjusting cooking time. Corn cooks quickly, and the crispness of fresh corn is nice. For softer kernels, add fresh corn to the soup a few minutes earlier than indicated in the recipe.

Loaded Baked Potato Soup

Prep time: 5 minutes

Cook time: 20 minutes

Yield: 4 servings

2 large russet potatoes

1-1/2 cups gluten-free chicken broth

2-1/2 cups lowfat milk

1/3 cup plus 2 tablespoons shredded cheddar cheese

1 tablespoon dried onion flakes

Salt to taste

Black pepper to taste

2 tablespoons lowfat sour cream

3 slices bacon, cooked and crumbled

2 tablespoons chopped fresh chives

Wash the potatoes and pat them dry. Microwave the potatoes on high for 6 to 8 minutes on a microwave-safe plate, until the potatoes are soft when you pierce them with a fork.

Cut the potatoes in half and let them cool for a few minutes. Scoop out the middle of the potatoes and coarsely mash the insides with a potato masher or a fork. Discard the skin.

In a large pot, combine the potatoes, chicken broth, milk, 1/3 cup of the cheese, onion flakes, and salt and pepper. Cook on medium-low, until the soup is warm and the cheese is melted, stirring often. Don’t boil the soup.

Divide the soup into four bowls and top each serving with 1/2 tablespoon cheese and the sour cream, bacon, and chives.